Pumpkin Almond Butter
A fall spin on your favorite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you'll want to put on everything!
Servings: 1 jar
- 2 cups unsalted roasted almonds
- ⅔ cup canned or homemade pumpkin puree
- 1 Tablespoon chia seeds optional
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt
- 10 drops liquid stevia I used vanilla
Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes.
Add remaining ingredients and process until smooth, another 5 minutes or so. If you want the butter to be even smoother, you can add a little oil. I didn't think this was necessary.
Place pumpkin almond butter into a storage container and store in the fridge for up to one week.
chia seeds – feel free to omit the chia seeds if you prefer. I add them for the nutritional benefits but if you don't have them or don't want the texture of chia in your nut butter, leave them out.
liquid stevia – if you don't have liquid stevia, simply add more maple syrup. I'd probably use 2-3 Tablespoons if I didn't add the stevia, but the amount will depend on how sweet you want the nut butter.
Serving: 1/8 jar | Calories: 190kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 76mg | Potassium: 252mg | Fiber: 4g | Sugar: 2g